Food, Surviving Chaos

5 Ingredient Honey Garlic Pork Chops

Honey Garlic Pork Chops

Honey garlic pork chops are a perfect recipe for our summer series! All you need is a cast iron skillet and 15 minutes and you’ll have perfect pork chops in no time for dinner. Keep this recipe handy, its a perfect addition to the busy school schedules for the fall.

Ingredients

  • Center cut boneless pork chops (1 pork chop per person)
  • Ground black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 3 gloves of garlic
  • 1 tsp chopped parsley
  • Honey Garlic Sauce
    • 2 1/2 tbsp honey
    • 2 tbsp warm water
    • 1/4 tsp salt
    • 1/2 tsp apple cider vinegar
    • cayenne pepper (optional)

Let’s Make It!

  1. Season pork chops with salt and pepper on both sides. Mix ingredients for honey garlic sauce
  2. Heat skillet on high heat then add vegetable oil and butter.
  3. Add pork chops to skillet and pan fry each side for 3-4 minutes or until brown. For thick pork chops, increase frying time for each side.
  4. Move pork chops to one side of skillet and add remaining butter. Add garlic and saute for 10 seconds or until light brown.
  5. Add honey sauce to skillet and cook to reduce the sauce to thicker consistency or until sauce is amber brown.
  6. Spoon sauce over pork chops, turn off heat and garnish with parsley.
  7. Serve immediately and enjoy!

Surviving Chaos

  • Skillet Options: If you don’t have a cast iron skillet, any non-stick or stainless steel skillet will work!
  • Sides: Mashed potatoes or carrots are the perfect side dishes for these pork chops.

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Food, Surviving Chaos

Summer Series: Citrus Shrimp Salad

This recipe is a perfect start to The Traveller’s Wife Recipes: Summer Series! With light and airy spring time notes, citrus shrimp salad can be made in as little as 30 minutes. Enjoy!

Ingredients

  • 3 pounds medium shrimp, peeled and de-veined (about 40) plus pan searing ingredients
    • 1 tablespoon olive oil
    • 1/2 cup lemon juice
    • 5 garlic cloves
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon chopped fresh parsley
    • black pepper and salt
  • 8 cups of greens (arugula, spinach or spring mix)
  • Lemon flavored extra virgin olive oil
  • 1/2 cup lemon juice
  • 1 avocado
  • 1 shallot, minced
  • 4 ounces sliced almonds (optional)
  • Salt and black pepper

Let’s Make It!

  1. In medium bowl mix olive oil, lemon juice, garlic, onion, 2 teaspoons parsley. Pour the mixture into large skillet over medium heat. Simmer and cook until reduced by half (about 5-8 minutes).
  2. Add shrimp, salt and pepper cover and cook until shrimp turn pink (about 5 minutes).
  3. In large bowl toss shrimp and greens together.
  4. Lightly drizzle with olive oil and lemon juice. Lightly toss to coat.
  5. Add avocado and almond slices to coat. Enjoy!!!

Surviving Chaos

  1. Pre-make Shrimp: Make shrimp the day before and just reheat when ready to eat.
  2. Onion: Substitute green onion for red onion.
  3. Pasta: If you have extra shrimp, mix it with linguine or angel hair pasta for another quick weeknight dinner.

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